I am really enjoying having a full strength vacuum sealing machine at my disposal. We are using a Berkel 350D. It is certainly powerful and heavy as well. As we have noted, we have worked with vacuum sealing to compress and "cook" vegetables in the past. One step in the process involves freezing and then thawing the vacuum sealed vegetable. The ice crystals which form, break down cell walls and when the vegetable thaws the vegetable takes on the appearance and texture of perfectly cooked vegetables. Todays efforts showed us that we can freeze the fleeting ramp in its raw state and when we thaw it, the young ramp is vibrant and full of life. Also, in this process the ramp leaves are saved and intact, something we have not been able to do in the past. Well, we have made ramp green puree and ramp kimchee, though here the entire ramp is a viable entity.